Preheat oven to 425º.
Season the lamb loins with the salt and freshly ground black pepper. Brush the loins with about half of the honey. Press on the gingersnap crumbs firmly. Place loins on rack in large roasting pan and roast for about 16–18 minutes, or until a meat thermometer reaches 145º for medium rare or 160º for medium.
Meanwhile, while the lamb is roasting, place the figs and brandy in a small saucepan over medium-high heat. Add the stock, mustard and remaining honey. Simmer for about 15–17 minutes, or until figs are softened. Cool slightly. Pour mixture into blender or food processor and puree sauce. If too thick, add more stock. Season to taste with kosher salt and freshly ground black pepper. Set aside.
Remove lamb from oven, transfer to cutting board, and allow to rest for 5 minutes. Carve into medallions and spoon sauce over the top. Serve immediately.
Recipe by Catherine Wilkinson